This delightful little volume was compiled about 120 years ago by the First Unitarian Society of San Francisco, a group of civic-minded church folk who wanted to share some of their kitchen successes and raise a little money for the church coffers at the same time. After reading through the recipes, I found myself wanting to experiment with some of the more basic ones and compare them with those found in more modern cookbooks. The mad scientist in me was driven to try some of the originals and then add a new twist although, in all honesty, I must report mixed results. Still, it can be fun for fellow readers of cookbooks who like to track the transition from using lard to heart-healthy canola oil. Even more rewarding is learning how a chef from an earlier era managed to make some pretty tasty dishes using items from a thinly stocked pantry, whatever the hunter brought home, and her imagination. And all without a single microwave in sight!